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Moist Banana Cake
4.5 from 1,029 votes

Moist Banana Cake

This Moist Banana Cake uses ripe mashed bananas blended into a tender batter enriched with buttermilk and balanced by baking soda and salt. Baking at a low temperature for an extended time produces a soft, moist crumb that benefits from a unique cooling step in the freezer to intensify moisture. The cake is topped with a classic cream cheese buttercream frosting, combining smooth cream cheese, butter, vanilla, and powdered sugar for a rich finish.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Additional Time
45 mins
Total Time
2 hrs 20 mins
Servings: 16
Course: Cake

Ingredients

  • 1 ½ cups banana about 3-4 bananas, mashed ripe
  • 2 teaspoons lemon juice
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup butter softened
  • 2 cups sugar
  • 3 egg large
  • 2 teaspoons vanilla extract pure
  • 1 ½ cups buttermilk
For the frosting:
  • ½ cup butter softened, unsalted
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract pure
  • 3 ½ cups powdered sugar

Instructions

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  1. Preheat oven to 275°F. Grease and flour a 9 x 13 metal pan.
  2. In a small bowl, mix mashed bananas with the lemon juice; set aside.
  3. In a medium bowl, mix flour, baking soda and salt; set aside.
  4. In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
  5. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
  6. Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
  7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
Make the Frosting
  1. While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
  2. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  3. Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • You can reduce the frosting amount by half if you prefer less frosting on the cake.
  • If you don’t have buttermilk, a buttermilk substitute works well in this recipe.
  • Freezing the cake for 45 minutes after baking notably improves moisture and texture.
  • Use a metal baking pan to avoid potential damage from rapid temperature changes during freezing.